Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-04-13
HOUSEWIFELY MATTERS.
DRESSED EETS.

Cut the skinned cells in pieces about
three inches long and cook for seven
minutes in boiling water, to which
have been added four or five table
spoOnfuls Of vinegar. Melt q table
spoonful of butter and mix with g.
tablespoonful of flour, stirring con-
stantly so that it will not become
brown. Then add salt and pepper to
taste, a little thyme and parsley, g.
bay leaf and few mushrooms, half g.
pint of water and the same of white
wine. Cook the pieces OF eel for half
an hour In the sauce and serve.
Those who object to wine may use
gill of good vinegar and the same
quantity OF water instead.
TOMATO SOUP.
To one pint OF canned tom atoes or
four large raw ones cut up fine, add
one quart Of boiling water and let
them boil till done; then add nearly
teaspoonful of soda; when it loans
up add one pint of sweet milk, pepper
and butter or one cup Of sweet cream
instead OF butter, few crackers
rolled fine, and serve.
A DREAM CAKE.
Make g. rich batter, and bake it in
three layers. The layers should be
frosted with confectioner's sugar and
the white of eggs Interesting for the
first layer should be favored with
lemon, for the next layer with vanilla.
and the top layer should be favored
with g. few drops of rose water and
thickly covered with cocoanut.
TONGUE TOAST.
A 5ct,
cold boiled or potteG tongue. Slice
the tongue, and cut each slice into
small, fine pieces; heat it In O. pan,
with q little butter. To prevent
burning. moisten with warm water or
clear soup. Add salt and pepper; stir
into it two beaten eggs. When set,
arrange neatly on toast.
CHICKEN PIE.
Cut up two small chickens and put
them in q saucepan with one-quarter
of 81 pound of salt pork cut in thin
slices, adding salt and pepper. Cover
with water and simmer until done,
then set aside until cold. Make O.
paste of one quart Of flour, with which
is mixed two teaspoonfuls of baking
powder, two large tablespoonful of
clarified beef drippings or butter, half
g. teaspoonful of salt and half tea
cupful of granulated sugar. Mix to-
gether ana moisten with sweet milk
until soft dough is formed. Roll out
half the dough and line g. we'll. butter
ed tin pan with it. Fill with the chicken
and broth, adding g. tablespoonful of
butter. Set an inverted cup in the
center, roll out the other half of the
paste and cover the pie with it. Make
large incision in the middle OF the
paste and press the sides of the upper
and lower crust we'll together. II all
the broth be not used at first, add
through the opening during the bak-
ing. The pie should be baked in q
moderate oven.
DUMPLINGs.
Scrape two ounces of fine beef suet
very thin, mix it with four ounces of
flour, g. pinch Of salt, and water to
make q stiff paste. Flour your hands,
and roll the paste into balls about the
size OF q form; have ready 81 steWpan
half filed with boiling water slightly
sailed; drop in the dumplings, and let
them boil fast for twenty minutes
Take them up with g. fish-slice, and
put them on thedish with the carrots.
If preferred, these dumplings may be
made OF drippings or butter in the
proportion of two ounces of the fat to
five ounces of -four. A small pinch Of
sage and pepper can, If liked, be used
as favoring for the dumplings.
BREAD JELLY.
Bread Jelly is simple delicacy which
comes under the head of cookery for
invalids, and is thus prepared: Take
a French roll, cut into thin slices and
toast them on both sides to a golden
brown; then put them into a. sauce
pan with q quart of water (spring wa
ter, if it can be had), and simmer over
the fire until they become q sort of a
Jelly. To tell when this stage is
reached, take up a little on 90 spoon
and allow it to cool. When done
strain it through a. thin cloth and
flavor it with little lemon juice and
sugar. A little sherry may be added
if iked.-The Caterer.